This vegan Thanksgiving soup, that's absolutely perfect for a first course.
Lightly coat the bottom of a large stockpot with olive oil. Place the pot over medium heat and add the onion. Cook until soft, about 4 minutes. Then add the herbs, mix to combine, and cook until it's very aromatic, about 30 seconds.
Pour in the cider and the stock and bring to a boil. Immediately turn the heat to a low simmer, cover, and cook until the sweet potatoes are tender, about 30 minutes. When you pierce one of the pieces of yam with a fork, it should fall right off.
Turn the heat off and use an immersion blender, or standing blender to purée the soup until it's very smooth. Season to taste with salt and pepper. (Here's How to Season to Taste.)